For the love of food.
What could we make with left over white wine, cream, parsley and chicken? The answer is something spectacular! If I had to guess, I'd say the sauce is French influenced, but it's what makes this dish special. This rich and creamy dish is perfect for a date night or a weekend dinner.
Braised chicken in a white wine and cream sauce, served with mushrooms and mashed potatoes. With a side of Brussels sprouts.
Total Time: 2 hrs. Serves: 4. Difficulty: Medium.
Braised Chicken:
3 lbs of chicken thighs (we used 3 pieces of thigh and 4 drumsticks)
3 tbsp of unsalted butter
2 tbsp of flour
1 bottle (750 ml) of white wine
1 cups of chicken broth
1/4 cup of coarsely chopped parsley (separate into 2 equal halves) + 1 tbsp for garnish
1 large clove of garlic, chopped (4 cloves of garlic if making mashed potatoes)
3 stalks of green onion, cut into 1" length
1 tbsp sugar
3 large egg yolks
1/2 cup of heavy cream or cream fraiche (+1 cup for mashed potatoes)
1. Melt 3 tbsp of unsalted butter in a 6 qt dutch oven or pot.
2. After the butter melts, brown the chicken over high heat, turning only once, for 10-14 minutes. Transfer chicken onto a plate.
3. Stir flour into delicious chicken fat and cook for 1 minute.
4. Add wine, chicken broth, 1/8 cup parsley, 1 clove of garlic, green onion, and sugar, and chicken. Cover and bring to a boil, then bring the heat down to a simmer. Cook for 20 minutes or until chicken is cooked.
5. Whisk together the egg yolk and heavy cream together. Set aside.
6. After chicken is cooked, transfer to a plate with a slotted spoon. Cover with foil.
7. Bring liquid to a boil over high heat until reduced to 2 cups, about 4-7 minutes.
8. Reduce heat to low, wait 2 minutes then spoon some braising liquid into the egg yolk mixture. This is to ensure the heat will equilibrate and the eggs do not get cooked. Then stir the mixture back into the braising liquid.
9. Heat but don't boil the mixture, constantly stirring, until sauce is thick enough to coat a spoon. About 3-4 minutes. Add salt and pepper to taste. This should yield a smooth, creamy sauce.
While the chicken is cooking, prepare the sides:
Mushrooms:
12 oz of cremini mushrooms, quartered
2 tbsp vegetable oil
1/8 cup of parsley
1. heat a pan with 2 tbsp vegetable oil. When the oil is hot, saute the mushrooms on high heat until browned. Season with salt and pepper. Add the remaining half of parsley, cook for 30 seconds and remove from heat.
Garlic mashed potatoes:
3-4 russet potatoes, about 2.5 lbs
3 cloves of garlic, chopped
1 cup of heavy cream
1 cup of parmesan cheese
1. Peel and dice the potatoes, making sure they're about the same size.
2. Boil a large pot of water in a sauce pan (you can add salt if you'd like). After the water boils, add the potatoes.
3. Maintain a rolling boil and cook until the potatoes fall apart when poked with fork.
4. Meanwhile, heat the heavy cream and garlic over a medium sauce pan over medium heat until about simmer. About 3 minutes. Remove from heat and set aside.
5. Drain the potatoes. Mash and add the cream/garlic mixture and parmesan. Stir to combine. Salt and pepper to taste.
To serve the chicken, add some mashed potatoes, layer it with some mushrooms, add the chicken, and spoon a generous portion of sauce over the plate. Garnish with parsley.
Brussels sprouts
1 lb of Brussels sprouts, halved
2 strips of bacon if you have it, otherwise use 2 tbsp of vegetable oil
1 zest of a lemon + the juice of 1 lemon
1. Cook bacon until crispy, take it out the pan and cut into 1/4" pieces. Side aside. Alternatively, heat up to 2 tbsp of vegetable oil.
2. Use remaining bacon grease, saute the Brussels sprouts over med-high heat, for about 10-14 minutes, until both sides are browned. Stir occasionally.
3. When the Brussels sprouts are nearly cooked, add the zest and lemon juice, as well as the bacon strips. Salt and pepper to taste and remove from heat.
Take a picture of your hard work and consume!
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